Description
This classic potato salad recipe features tender boiled potatoes mixed with a creamy dressing made from mayonnaise, Dijon mustard, and white vinegar. Enhanced with crunchy celery, sharp red onion, and chopped hard-boiled eggs, it’s flavored with salt, pepper, and fresh parsley for a delightful balance of textures and flavors. Perfect as a chilled side dish for picnics, barbecues, or any casual meal.
Ingredients
Scale
Potatoes
- 4 medium potatoes
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mix-ins
- 1/2 cup celery, chopped
- 1/4 cup red onion, chopped
- 2 hard-boiled eggs, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the Potatoes: Start by washing the potatoes thoroughly under cold running water to remove any dirt or debris. Place the cleaned potatoes in a large pot and fill it with water, making sure the potatoes are fully submerged. Add a pinch of salt to the water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
- Prepare Hard-Boiled Eggs: While the potatoes cook, place the eggs in a separate small pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook for 9-10 minutes. Remove eggs from hot water and transfer to a bowl of cold water to cool. Once cooled, peel and chop the eggs into small pieces.
- Peel and Chop Potatoes: Drain the cooked potatoes and allow them to cool slightly. When manageable by hand, peel off the skins and chop the potatoes into bite-sized cubes. Transfer to a large mixing bowl.
- Add Vegetables and Eggs: Chop the celery and red onion finely. Add them along with the chopped eggs to the bowl with the potatoes. Sprinkle the salt and black pepper over the mixture.
- Make the Dressing: In a small bowl, combine the mayonnaise, Dijon mustard, and white vinegar. Stir well until the dressing is smooth and fully blended.
- Combine Salad and Dressing: Pour the dressing over the potato mixture. Gently stir everything together to evenly coat the potatoes, eggs, and vegetables with the dressing. Taste and adjust seasoning by adding more salt or pepper if desired.
- Add Fresh Parsley: Finely chop the fresh parsley and sprinkle it over the salad. Give the mixture one final gentle stir to distribute the parsley evenly throughout.
- Chill Before Serving: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled for best flavor and texture.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for best texture; they hold their shape well after boiling.
- Make sure to cool eggs and potatoes completely before mixing to prevent the mayonnaise dressing from becoming runny.
- Adjust the amount of Dijon mustard and vinegar to taste for your preferred tanginess.
- For a healthier twist, substitute mayonnaise with Greek yogurt or a low-fat mayonnaise.
- This salad can be prepared a day in advance and stored covered in the refrigerator.
- Add chopped pickles or a dash of smoked paprika for an extra flavor dimension.
